Ok so I modified this recipe slightly from the "100 best vegan recipes" book my wonderful friend Sarah gave me. It's originally called a tropical coconut cake, however there is no coconut in the recipe. They also use canned mandarins which I just find soooo strange so substituted that for pineapple. I simply added a cup of coconut and also used wholemeal and raw ingredients instead of refined ones! The end result is a refreshing and moist cake, perfect if you're inclined towards tropical flavors.
Ingredients:
1 1/2 cups wholemeal flour
1 cup dried coconut
2 tsps baking soda
1/8 tsp salt
1 cup raw sugar
1/3 cup oil
1 cup milk (i used rice milk)
1 Tbsp vanilla
1 tsp cider vinegar
1 medium sized can of crushed pineapple (can also use pieces)
Glaze:
2 Tbsp coconut cream
1/2 - 1 cup icing sugar
So all you need to do is heat the oven to 175 degrees and grease a baking tin. Then mix all dry ingredients (EXCEPT sugar) in a bowl. In a separate bowl mix the sugar and oil together then add the remaining wet ingredients and mix well. Pour the wet ingredients into the dry ingredients then add in the pineapple and mix. Pour the mixture into the tin and bake for approximately 30 - 25 mins.
You can make a glaze with coconut cream and icing sugar, make sure it's quite thick so it doesn't seep into the cake. It also looks nice if you sprinkle some coconut on top and even arrange some fresh pineapple on top as well!
No comments:
Post a Comment